I love finding new ways to make classic cocktails pop. The Lavender Maple Bourbon Cocktail has a fresh, floral twist and just enough sweetness to keep things interesting.

This recipe lays out how to blend smooth bourbon, fragrant lavender, and rich maple syrup for a drink that’s simple but feels a bit special.

Looking for something easy but not boring? This cocktail totally fits the bill.

It works for a quiet night in or when you want to impress a couple friends. The flavors just play so well together—when I want something different, I keep coming back to this one.

Lavender Maple Bourbon Cocktail Recipe

I mix this up with sweet maple syrup, a hint of lavender, and good bourbon. Nothing fancy required—just a few tools and a little measuring to get it right.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Jigger or shot glass for measuring
Cocktail shaker with strainer
Fine mesh strainer (to remove lavender bits)

Muddler or spoon (if infusing lavender)
Small saucepan (for making lavender syrup)
Bar spoon: For mixing.
Rocks glass or lowball glass

Ice cubes

Ingredients

2 oz bourbon
0.5 oz pure maple syrup
0.75 oz fresh lemon juice
0.5 oz lavender syrup homemade or store-bought
Ice cubes
Dried lavender buds for syrup or garnish
Lemon twist or wheel optional garnish

Lavender syrup:

1/2 cup water
1/2 cup sugar
2 tsp dried culinary lavender

Instructions

Make the lavender syrup: Toss water, sugar, and lavender in a saucepan. Bring it to a simmer, stir until the sugar’s gone, then cool and strain out the lavender.

Fill your shaker with ice.
Add bourbon, maple syrup, lemon juice, and lavender syrup to the shaker.
Shake hard for about 15 seconds, until the shaker feels chilly.

Strain everything through a fine mesh strainer into a rocks glass over fresh ice.
Garnish with lavender buds and a lemon twist if you’re feeling fancy.

Notes

I always stick with culinary lavender for the syrup—never just any flowers, since flavor (and safety) matters. If I want a stronger floral note, I’ll steep the lavender a bit longer, but honestly, too much can go bitter fast.

I taste as I go. Sometimes I add a touch more maple for sweetness, or a little extra lemon to brighten things up. Balance is everything, so I try not to overdo it either way.

If I’m in the mood for something lighter, I’ll splash in a bit of soda water at the end. It makes the whole thing more refreshing and less heavy.

Tasting Notes

The first thing that hits me is the gentle scent of lavender. It’s soft, inviting—never too much.

Then, there’s the maple syrup, bringing a mellow sweetness that just works with the bourbon. It doesn’t take over, which I appreciate.

The bourbon gives it a solid base. I get that warmth and a little spice with every sip.

I always toss in a few ice cubes—keeps it cool, easy to drink. As the ice melts, the flavors mellow out a bit, and it feels even more balanced.

Sometimes I’ll top it with a lemon twist. The fresh citrus aroma and taste cut through the sweetness and just make it pop a little more.

Substitute

Sometimes I have to tweak this cocktail, depending on what’s in my kitchen. Here are a few substitutions that’ve worked for me:

Lavender Syrup

If I’m out of lavender syrup, honey syrup or even plain simple syrup does the trick for sweetness.
Occasionally, I’ll steep a pinch of dried lavender in hot water—just for a hint of floral flavor.

Maple Syrup

No maple syrup? I reach for agave, brown sugar syrup, or just classic simple syrup.

Bourbon

If bourbon’s missing, rye whiskey or dark rum steps in pretty well.

Other Ideas
Sometimes I swap the garnish. A lemon twist or a mint sprig instead of lavender keeps things interesting.

Equipment

Measuring jigger
Shaker
Strainer
Glass for serving

Ingredients

Substitute sweetener (honey, agave, or simple syrup)

Substitute spirit (rye whiskey or rum)
Alternate garnish (lemon twist or mint)

Instructions

Measure and toss your substitute ingredients into the shaker.

Shake with ice, then strain into a glass.
Top it off with your chosen garnish.

Lavender Maple Bourbon Cocktail Recipe